Capsule to be added to food or beverage

Abstract

A capsule to be added to a food or a beverage, which has an excellent texture when the capsule is added to a food or a beverage having a high water content, includes a content and a capsule shell. The content contains an oily ingredient and a flavor, the capsule shell contains a shell-forming substrate, and the capsule satisfies the following formula (1) and the following formula (2), 1.5 < X < 2. , formula ⁢ ( 1 ) wherein X is the integral area (load (N)×period (second)) until reaching a first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load, and 0.09 < Y < 0.16 , formula ⁢ ( 2 ) wherein Y is the integral area (load (N)×period (second)) until reaching a first minimal value from the first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load.

1 . A capsule to be added to a food or a beverage which is a capsule comprising a content and a capsule shell,
 wherein the content contains an oily ingredient and a flavor,
 the capsule shell contains a shell-forming substrate, and 
 the capsule satisfies the following formula (1) and the following formula (2), 
   
       
         
           
             
               
                 
                   
                     
                       1.5 
                       < 
                       X 
                       < 
                       2. 
                     
                     , 
                   
                 
                 
                   
                     formula 
                     ⁢ 
                         
                     
                       ( 
                       1 
                       ) 
                     
                   
                 
               
             
           
         
       
       wherein X is the integral area (load (N)×period (second)) until reaching a first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load, and 
       
         
           
             
               
                 
                   
                     
                       0.09 
                       < 
                       Y 
                       < 
                       0.16 
                     
                     , 
                   
                 
                 
                   
                     formula 
                     ⁢ 
                         
                     
                       ( 
                       2 
                       ) 
                     
                   
                 
               
             
           
         
       
       wherein Y is the integral area (load (N)×period (second)) until reaching a first minimal value from the first maximal value when the capsule is broken by applying pressure to the capsule at an 80% load. 
     
     
         2 . The capsule according to  claim 1 , wherein the particle size of the capsule is 2.0 to 2.8 mmφ. 
     
     
         3 . The capsule according to  claim 1 , wherein the slope between the first maximal value and the first minimal value is −30 N/second or less. 
     
     
         4 . The capsule according to  claim 1 , wherein the first minimal value is 0.9 N or less. 
     
     
         5 . The capsule according to  claim 1 , wherein a second maximal value is 2.5 N or less. 
     
     
         6 . The capsule according to  claim 2 , wherein the slope between the first maximal value and the first minimal value is −30 N/second or less. 
     
     
         7 . The capsule according to  claim 2 , wherein the first minimal value is 0.9 N or less. 
     
     
         8 . The capsule according to  claim 2 , wherein the second maximal value is 2.5 N or less. 
     
     
         9 . A method for producing the capsule according to  claim 1 ,
 which is a method for producing a capsule by a dripping method comprising dripping discharged liquids that are simultaneously discharged from a double nozzle, in which an inner nozzle and an outer nozzle are placed concentrically, into a cooling liquid,   wherein the inner nozzle discharges a capsule content liquid,   the outer nozzle discharges a shell layer liquid,   the capsule content liquid contains the oily ingredient and the flavor, and   the shell layer liquid contains the shell-forming substrate,   wherein the method includes a step of immersing the obtained capsule in a crosslinker liquid.   
     
     
         10 . A food or a beverage containing the capsule according to  claim 1 . 
     
     
         11 . The food or the beverage according to  claim 10  which has a water content of 60% or more. 
     
     
         12 . The food or the beverage according to  claim 10  which has pH 7 or less.